I can’t wait to cook this for my mom. I was thinking about her when I came up with this recipe. We have very similar taste when comes to food.. and not only that, actually most of things!
Maybe you’re also one of us? :)
- 1 big shallot or two small ones
- 120 of smoked salmon, diced
- 2 cloves of garlic, sliced
- 200-250g of baked pumpkin, diced
- 10 cherry tomatoes
- 4-5 celery stalks
- fresh rosemary(~10 leaves)
- whole grain pasta for 2
- 4 tablespoons of olive oil
- gryer cheese to decorate
In a pot, heat up 2 tablespoons of olive oil and add sliced celery. Fry for 1 minute, add 1 cup of water and boil for about 5min, then put in sliced garlic, rosemary, salt and boil until almost all the water is gone(~5-10min). Use a blender to get a nice, smooth celery mousse.
In the meantime boil pasta in salted water(al dente of course :)).
On a frying pan: Heat up olive oil and glaze the shallots. Add cherry tomatoes sliced in half and diced smoked salmon. Simmer for about 5min, so that tomatoes get soft.
Add baked pumpkin and fry for 2-3 min. Be careful when mixing it, not to smash the pumpkin and pasta(It’s nice to have it in pieces not as a mush).
Serving: Put the pumpkin pasta on a plate, add celery mousse on top and decorate with grated gryer cheese.
Tips & tricks
Will go great with white wine like Esmeralda(remember to chill it).